Even if you live in a place where the closest thing to a snowman is a snow cone, this Mexican Hot Chocolate Pie will tickle your senses and warm your taste buds in a way that will have you dreaming of a nice, warm mug of cocoa and a roaring fire.
While a food processor is the quickest way to assemble your crust, if you feel like going analog, put the cookies in a plastic bag and give them several good rolls with your favorite rolling pin.
If you are feeling adventurous, ditch the pie crust altogether and pour the filling directly into the baking dish for a molten delight (don't worry, your personal trainer totally understands).
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Mexican Hot Chocolate Pie
About This Recipe
|Yield:||makes one 9-inch pie|
|Active time:||45 minutes|
|Total time:||1 1/2 hours|
|Special equipment:||pie dish, whisk, sauce pan, food processor|
|This recipe appears in:||Pie of the Week: Mexican Hot Chocolate Pie|
- For the Crust:
- 2 cups Biscoff cookie crumbs
- 1/4 teaspoon cinnamon
- 2 tablespoons dark brown sugar
- 8 tablespoons (1 stick) unsalted butter (melted)
- For the Filling
- 8 ounces dark chocolate (chopped)
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 1 large egg
- 1/8 teaspoon ancho chile powder
- 1/8 teaspoon chipotle chile powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon salt
For the Crust: Pulse Biscoff cookies, cinnamon, and brown sugar in food processor until ground into a fine crumb, 10 to 12 short pulses. Place dry mixture in a large bowl. Folding with a rubber spatula, slowly add melted butter and continue folding until evenly moistened.
Press mixture into bottom of pie dish, covering the bottom and sides. Refrigerate crust for thirty minutes. Adjust oven rack to center position and preheat oven to 350°F.
Bake empty crust until golden brown, 10 to 12 minutes.
To Assemble: Combine chocolate and half-and-half in a small saucepan over low heat, whisking continuously until chocolate is melted. Pour mixture into a small bowl, fold in cornstarch and egg, whisking until combined. Add in ancho powder, chipotle powder, cinnamon, and ginger. Pour mixture into par-baked pie crust. Bake until a toothpick inserted in the middle comes out clean, 35 to 40 minutes. Allow to cool, and serve.